Broccoli Cheddar Quiche
This broccoli cheddar quiche is easy to make with a store-bought crust and filled with the unbeatable combination of sharp cheddar cheese, broccoli florets and eggs. Enjoy!
Servings: 8
Ingredients
- 1 store-bought refrigerated pie crust
- 2-3 cups broccoli bite-sized pieces (~6 oz)
- 4 oz. shredded cheddar cheese ~1 cup
- 6 large eggs
- ½ cup milk
- ¼ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 425℉.
- Roll the pie crust out and place it into a pie tin. Poke the crust with a fork and weigh the pie crust down with pie weights, dried beans, or uncooked rice. Bake for 5-10 minutes. Set aside to cool for 10 minutes.
- Add the eggs, milk, cream, salt, and pepper in a large bowl. Whisk together until well combined. Set aside.
- Place the broccoli and shredded cheddar cheese into the quiche crust. Transfer the custard next. Use a fork or spoon to ensure the cheese is completely covered by broccoli or custard.
- Bake for 30-40 minutes or until the quiche is jiggly but no longer liquid.
- Cool for 5 minutes before serving.
Notes
- Any kind of milk will work in this recipe.
Nutrition
Calories: 245kcal | Carbohydrates: 13g | Protein: 10g | Fat: 17g | Fiber: 1g | Sugar: 2g